Carne Cruda with White Truffles from A Long and Messy Business by Rowley Leigh
In Piedmont, they tend to use rump from vitellone, the pale meat from young bullocks that is halfway between veal and beef, for their carne cruda. Good veal wor
Ingredients
- 1 teaspoon sea salt
- 1 garlic clove, halved
- 500 g (1 lb 2 oz) lean veal or beef
- new season’s olive oil
- 40 g (1½ oz) white truffle
- juice of 1 lemons
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